The Grill Coach

This week Jay and Brian are fired up to welcome Chef Blackwell Smith, founder of The Lucky Cajun Seasoning, to the Grill Coach kitchen! Chef Blackwell breaks down his journey into the world of spices and seasonings, the story behind how Lucky Cajun was born — and why the "Born On" Difference changes everything about flavor. From weekly fresh-ground spices to a no-nonsense Cookbook, this one's packed with bold flavors and even bolder ideas.🔥 HighlightsHow Chef Blackwell found his passion for spices and seasoningsThe origin story of Lucky Cajun Seasoning and what sets it apartWhat the "Born On" Difference means — and why freshness is everythingWeekly fresh-ground spices: why it matters and how it worksThe No BS  Cookbook — what it is and how to get your hands on it💬 Have a Grill Coach question or episode idea? Email us at [email protected] or send a voicemail/text to (503) 850-8468.🌟 Join our Patreon community for exclusive content and grab our free Magnetic Meat Temperature Chart to keep your cooks on track.🌐 Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips to help you cook with confidence.Support the show

This week Jay and Brian are talking all things salt—from dry brining to those final finishing touches that bring a cook to life. Whether you’re seasoning ahead of time or dialing it in right before serving, they break down how salt plays a role every step of the way.🔥 This week’s highlights include Brian firing up shrimp and Wagyu beef fajitas on the Blackstone, while Jay shares his experience trying an Al Pastor sample from Chris.❓This week’s listener question is, “Do you trim chicken thighs as part of prep?”🛠️ Check out this week’s Grill Coach Recommends at TheGrillCoach.com - an essential staple for consistent seasoning and balanced flavor in every cook.🎙️After the break, Jay and Brian dive deeper into salt and BBQ, covering how to choose the right type of salt and when to use it throughout the cooking process. From pre-cook prep like dry brining to post-cook finishing techniques, they walk through the essentials to help you season with confidence and elevate every bite.💬 Have a Grill Coach question or episode idea? Email us at [email protected] or send a voicemail/text to (503) 850-8468.🌟 Join our Patreon community for exclusive content and grab our free Magnetic Meat Temperature Chart to keep your cooks on track.🌐 Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips to help you cook with confidence.Support the show

Al Pastor: is it the sauce, or is it the technique? In this special Listener Highlight episode, Chris brings his take on one of BBQ's most debated imports — and the answer might just reshape the way you approach your next cook.🔥 Highlights - Chris traces the flavorful journey of Al Pastor from shawarma to Mexican cooking culture before making his case for why this iconic style is really about the sauce and flavor — not just the technique. Chris walks through his own recipe and breaking down exactly how he builds his marinade at home.Check out this week's 🛠️ Grill Coach Recommends at TheGrillCoach.com!💬 Have a Grill Coach question or episode idea? Email us at [email protected] or send a voicemail/text to (503) 850-8468.🌟 Join our Patreon community for exclusive content and grab our free Magnetic Meat Temperature Chart to keep your cooks on track.🌐 Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips to help you cook with confidence.Support the show

This week, Jay and Brian are joined by Andrew Rog — aka the Grill Sergeant — from ChefsTemp to talk all things Smart Temperature Technology. From wireless meat thermometers to smart grill gauges and airflow control fans, Andrew breaks down how cutting-edge tools are changing the way we cook over fire. Whether you're a backyard warrior or a seasoned pitmaster, this episode is packed with insights to help you cook smarter and eat better. This week’s 🛠️ Grill Coach Recommends is a trio of smart temp tools from ChefsTemp - Check them out at TheGrillCoach.com!  🎙️ After the break, Jay and Brian dive deeper into Smart Temperature Technology with Andrew, exploring his journey with ChefsTemp and what drives his passion for bringing precision to the grill. Andrew walks through the ProTemp S1 and ProTemp 2 Plus in detail — how they work, what makes them stand out, and why smart grilling tech is the future for anyone serious about BBQ. Be sure to check out Andrew's YouTube channel at youtube.com/GrillSergeant for more from the Grill Sergeant himself.💬 Have a Grill Coach question or episode idea? Email us at [email protected] or send a voicemail/text to (503) 850-8468.🌟 Join our Patreon community for exclusive content and grab our free Magnetic Meat Temperature Chart to keep your cooks on track.🌐 Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips to help you cook with confidence.Support the show

Episode 200 is here, and we are celebrating! Jay and Brian are joined by Frankie for a special roundtable episode looking back on 200 episodes of The Grill Coach Podcast. From favorite moments and memorable guests to the lessons learned along the way, this episode is a heartfelt thank-you to the BBQ community that has made it all possible.🔥 Highlights: Frankie kicks things off sharing his cook of Tomahawk Steaks on the Masterbuilt Auto Ignite. Jay shares his Mojo Chicken Marinade cooked on a vertical skewer. And Brian brings a learning moment from his recent time behind the grill.❓BBQ Question: "When you are used to cooking on charcoal and then forced to cook on a gas grill, what should I prepare for?" Check out this week’s 🛠️ Grill Coach Recommends at TheGrillCoach.com - a great tool to diversify your grill game and bring bold cooking to your backyard setup.🎙️ After the Break Jay, Brian, and Frankie sit down for a special 200th episode roundtable reflecting on the journey so far. They each share their most fun episode to create, the topic that challenged them most to prepare for, their most memorable guest, the Grill Coach Recommends gear they've gotten the most use out of, and how their grilling game has changed since starting the podcast. It's a fun, honest, and personal conversation that's as much a celebration of the BBQ community as it is of the show.Episodes Mentioned: What topic/episode was most fun to create?Food with a handle #44Dawn Chiefs #166 - Grill Coach Podcast legend!Mexican BBQ - World Tour #94 What topic did you learn most about preparing for the show?Effect on Salt #121, honarable mention Meathead #87BBQ World Tour: Germany #152 - German immigrants/Texas; brisketAdrian Miller & The History of BBQ #122 What guest has been the most memorable?Listener Spotlight w/Brian #133Josh Silva #163 - still use his salsa recipe on KonnectedJoeCarla #45 - where cooking beginsWhat Grill Coach Recommends have you gotten the most use of?Kinders Buttery SteakhouseMobile table; gift; most underrated accessory is table spaceFireBoard💬 Have a Grill Coach question or episode idea? Email us at [email protected] or send a voicemail/text to (503) 850-8468.🌟 Join our Patreon community for exclusive content and grab our free Magnetic Meat Temperature Chart to keep your cooks on track.🌐 Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips to help you cook with confidence.Support the show

In this week’s episode of The Grill Coach Podcast, Jay and Brian break down why great BBQ begins in the kitchen. Before the fire is ever lit, the foundation for incredible food is built through planning, preparation, and attention to detail. The guys walk through how everything from sourcing quality meat to proper prep techniques plays a critical role in your final results on the grill.🔥 HighlightsBrian shares his first experience hanging ribs, talking through the setup and what he learned from the process. Jay highlights a whole picanha cooked on the rotisserie, showcasing why this cut continues to be a favorite for its flavor, simplicity, and impressive presentation.❓ BBQ QuestionThis week’s listener question asks: “What are some good beginner meats to practice with?” Jay and Brian offer practical recommendations for those just getting started, including forgiving cuts that help build confidence while learning fire management, seasoning, and doneness.Check out this week's 🛠️ Grill Coach Recommends at TheGrillCoach.com - a versatile prep tool that makes it easy to trim, season, marinate, and transport your food from kitchen to grill while keeping your workspace clean and organized.🎙️ After the BreakAfter the break, the conversation focuses on the full BBQ workflow and how it all starts in the kitchen. Jay and Brian walk through planning your cook, selecting and sourcing quality meat, and properly prepping your ingredients to set yourself up for success. They discuss the importance of preparing your cooker ahead of time and then shift into cooking techniques—emphasizing how to use sight, smell, sound, and touch to guide your cook. The episode wraps with key tips on resting your meat to retain juices and serving it properly, bringing the entire BBQ process full circle from kitchen to plate.Head over to TheGrillCoach.com for links to all the episodes mentioned in today's episode!💬 Have a question for the show?Send us your BBQ questions or episode ideas at [email protected], or leave us a voicemail or text at (503) 850-8468.🌟 Join our community on PatreonSupport the show and connect with other BBQ enthusiasts on Patreon. Members get access to exclusive content and freebies like our Magnetic Meat Temperature Chart.🌐 Learn more atVisit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips.👍 If you enjoyed this episode, like, subscribe, share the podcast, and leave us a rating or review wherever you listen.Support the show

In this week’s episode of The Grill Coach Podcast, Jay and Brian explore how marinades can transform your grilling and BBQ. From building bold flavor profiles to tenderizing tougher cuts of meat, marinades are one of the most versatile tools in outdoor cooking. The guys break down how acids, enzymes, and seasoning work together to elevate beef, pork, poultry, and seafood on the grill.🔥 Highlights - Brian shares his experience with his new ChefsTemp WiFi Thermometer, a handy tool for keeping an eye on temperatures during long cooks. Jay talks about a recent rotisserie picanha cook, highlighting why this cut is perfect for rotisserie grilling and how simple seasoning and technique can deliver incredible results.❓BBQ Question - This week’s listener question asks: “How do I set up direct and indirect heat zones on my grill?” Jay and Brian explain how two-zone cooking works and why it’s one of the most important grilling techniques for controlling heat and avoiding burnt or undercooked food.Check out this week's 🛠️ Grill Coach Recommends  at TheGrillCoach.com. This accessory makes it incredibly easy to create a two-zone cooking setup on charcoal grills, helping you manage heat for both smoking and high-heat grilling.🎙️ After the Break - The conversation dives deep into marinades for both flavor and tenderness. Jay and Brian discuss how marinade ingredients can complement different proteins, such as bold, acid-forward marinades for beef and pork, and lighter citrus-based marinades that work well with poultry and fish. They share examples like fajita marinades and mojo marinades, highlighting how balance between acid, salt, and aromatics builds flavor.The discussion also explores enzyme-based marinades used for tenderizing, including ingredients like pineapple, kiwi, Asian pear, papaya, and ginger. Each contains natural enzymes that break down connective tissue and protein bonds, which can help tenderize meat but must be used carefully to avoid turning meat mushy. The guys talk through examples like mapo-style marinades and al pastor, explaining how these ingredients are used in real recipes and how long meats should marinate for the best results.💬 Have a question for the show? Send us your BBQ questions or episode ideas at [email protected], or leave us a voicemail or text at (503) 850-8468.🌟 Join our community on Patreon Support the show and connect with other BBQ enthusiasts on Patreon. Members get access to exclusive content and freebies like our Magnetic Meat Temperature Chart.🌐 Learn more at Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips.👍 If you enjoyed this episode, like, subscribe, share the podcast, and leave us a rating or review wherever you listen.Support the show

Rotisserie cooking is one of the most versatile and rewarding ways to grill. The constant rotation bastes the meat in its own juices, creating incredible flavor and evenly cooked results. In this episode, Brian and Jay talk about what foods really shine when cooked on a rotisserie and share ideas to help you get more out of this classic grilling technique.In this week’s 🔥Highlights Brian shares his recent cook of Gochujang Chicken Thighs, packed with bold flavor and perfect for the grill. Jay talks about receiving a special delivery that has him excited to fire up the grill.Our Listener Question is, “What part of the chicken do you like to cook best?” (What do you think? Let us know in the comments below!) Looking to level up your Grill Game? Check out this week’s 🛠️Grill Coach Recommends at TheGrillCoach.com - a great way to add capability to your charcoal kettle grill and open up new cooking possibilities.🎙️ After the BreakAfter the break we dive into some of our favorite foods to cook on the rotisserie. We talk about classic poultry options and why the rotisserie is perfect for whole chickens and other birds. We also explore pork options like pork sirloin and whole pork loin, both of which benefit from the even heat and self-basting effect of the rotisserie. Brian and Jay also discuss creative cooks like pork lechon kawali and even picanha steaks, showing how the rotisserie can be used for much more than just whole birds.💬 Have a question or episode idea? Email us at [email protected] or leave us a voicemail/text at (503) 850-8468👍 Enjoy the show? Be sure to like, subscribe, and share the podcast, and please leave us a rating and review wherever you listen — it really helps others discover The Grill Coach Podcast!🌟 Support the Show - Join our Patreon community for behind-the-scenes content and exclusive perks -  including our free Magnetic Meat Temperature Chart.Support the show

Knife skills are one of the most overlooked - and most important - foundations of great BBQ. This week, Brian and Jay break down the essential knife skills you need before the fire ever gets lit. From trimming brisket to breaking down chicken and slicing steak the right way, we explain how proper prep leads to better flavor, better texture, and better presentation on the plate.🔥 Highlights: Jay shares his newest Rotisserie Chicken cook, and Brian talks about his new grill cart. ❓BBQ Question: “What do you do with your ash can that collects your charcoal?”Check out this week's 🛠️ Grill Coach Recommends at TheGrillCoach.com - essential for adding prep space and enclosed storage to seriously level up your backyard cooking setup.🎙️ After the Break:After the break, we dive into the knife skills every backyard pitmaster should master. We discuss the different types of knives and kitchen shears you should have on hand, along with choosing the right cutting board for BBQ prep. Then we walk through essential trimming techniques - and why trimming matters - covering chicken, pork, brisket, and steak. We also break down preparation basics and handling rules for poultry, pork, and beef to keep your cooks consistent, efficient, and safe. Whether you’re new to BBQ or looking to sharpen your fundamentals, this episode will help you build confidence at the cutting board.💬 Have a Grill Coach question or episode idea?Email us at [email protected] or send a voicemail/text to (503) 850-8468.🌟 Join our Patreon community for exclusive content and grab our free Magnetic Meat Temperature Chart to keep your cooks on track.🌐 Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips to help you cook with confidence.Support the show

Barbecue is about community, tradition, and bringing people together — but what happens when your health forces you to rethink how you eat? In this powerful and personal episode, Jay and Brian are joined by Dr. Cory Jenks, co-host of the Diabetes Remission Roadmap Podcast, to talk about BBQ and diabetes. 🔥 Jay opens up about his recent Type 2 diabetes diagnosis, the prevalence of diabetes in our community, and his journey toward lowering his A1C. Together, they explore how we can continue to enjoy grilling and smoking while making smarter, sustainable choices for long-term health.🎙️ After the break Cory shares his background in grilling and smoking before giving a clear overview of Type 2 diabetes, including common symptoms listeners should be aware of in case it’s time to take action. He explains how BBQ and grilled meats can affect blood sugar and insulin levels, offers practical strategies to reduce glucose spikes, and recommends helpful resources and recipes to support healthier habits. Be sure to check out 15 Minutes to Fitness by Dr. Ben Bocchicchio (also available on YouTube) and the HAVA app for simple, effective food tracking.💬  Have a question or story to share? Email us at [email protected] or leave us a voicemail/text at (503) 850-8468.🌟  Join Our Community: Support the show on Patreon and grab your free Grill Coach Magnetic Meat Temp Guide while you’re there!🌐  More BBQ Resources: Visit TheGrillCoach.com for recipes, blog posts, and more episodes designed to help you become a more confident backyard pitmaster.Support the show

Choosing the right BBQ cooker can feel overwhelming — gas, charcoal, pellet, drum, offset, ceramic… the options seem endless. In this episode, inspired by a recent listener question, we break down how to actually decide which BBQ is right for you. It’s not about chasing trends or buying what someone else owns — it’s about understanding what you want to cook, how involved you want to be in the process, and who you’re cooking for. We explore convenience vs. craft, how the industry has evolved toward ease-of-use, and why learning core cooking methods matters more than the brand stamped on the lid.🔥 Highlights: Brian’s flat iron steak fajitas (an underrated cut for tenderness and flavor) and Jay’s exploration of wagyu beef tallow.Check out this week's Grill Coach recommends at TheGrillCoach.com - a simple way to elevate everything from searing steaks to seasoning cast iron.🎙️ After the Break we dive deep into how to think through your cooker decision the right way. We start by asking what you’re trying to achieve — quick weeknight grilling, low-and-slow barbecue, or a mix of both. We discuss who you’re cooking for and how that affects size and capacity, along with how hands-on you want to be during the cooking process. We talk about how the BBQ industry has shifted toward convenience with new cooker technology, but why mastering fire management and cooking methods will ultimately make you successful on any setup. We also share our recommendations for beginners and why there’s nothing wrong with owning more than one cooker as your skills grow. Finally, we explain what types of cookers we would choose if we were starting from scratch, based on the kinds of cooks we are and the flavors we love to create.No matter where you are in your BBQ journey, this episode will help you clarify your goals and invest confidently in the right cooker for your style.💬 Have a Grill Coach question or episode idea? Email us at [email protected] or leave us a voicemail or text at (503) 850-8468.🌟 Join the Grill Coach community - support the show on Patreon and get access to exclusive extras — including our magnetic meat temperature chart.🌐 Learn more at TheGrillCoach.comSupport the show

Eating BBQ at a restaurant can be one of the best ways to experience great barbecue — if you know what you’re looking at. In this episode, Jay and Brian break down what it really means to dine out for BBQ, how to spot places that respect the craft, and what expectations you should bring with you when you walk into a true BBQ joint. From sell-out menus to ordering by the pound, we’re covering how BBQ works outside your backyard and why that matters.🔥 HighlightsJay shares his recent brisket tacos cook, while Brian talks through making homemade tortillas from scratch.❓ BBQ Question of the Week“I need advice on whether to get a charcoal grill or a gas grill?”Check out TheGrillCoach.com for this week's 🛠️ Grill Coach Recommends — an essential tool for anyone serious about making homemade corn tortillas.🎙️ After the Break – BBQ Dining OutAfter the break, we dig into what we really mean when we say “BBQ Dining Out,” and why not every restaurant with BBQ on the menu qualifies as a true BBQ joint. We talk about what separates dedicated BBQ spots from casual restaurants, and why respecting the BBQ process matters — from the time and fuel involved to the people tending the pits. We also cover what you should expect when eating BBQ out, including why many spots sell out, why meat is often sold by the pound, and what “fresh cut” really means at the counter. Finally, we walk through the full BBQ experience, from meats and sauces to sides and desserts, and how it all comes together on the tray.💬 Have a Grill Coach question or episode idea?Email us at [email protected] or leave us a voicemail or text at (503) 850-8468.🌟 Join the Grill Coach communitySupport the show on Patreon and get access to exclusive extras — including our magnetic meat temperature chart.🌐 Learn more at TheGrillCoach.comSupport the show

Brisket tacos might be one of the best ways to turn a long cook into something truly unforgettable—and in this special Listener Spotlight episode, we’re joined by Claudio to break them down from start to finish. From brisket prep and smoke strategy to rich tallow-kissed tortillas and taco assembly, this episode is packed with technique, inspiration, and real-world experience you can apply to your next cook.🔥 HighlightsJay revisits a Christmas Breakfast Fatty that deserves a second look, while Brian walks through a recent Weber Rotisserie Chicken cook and what made it shine.❓ Listener Question“How can I keep meat from drying out on the grill?”We dig into heat control, timing, moisture management, and a few simple habits that make a big difference.🛠️ Grill Coach Recommends at TheGrillCoach.com - perfect for night cooks and low-light checks at the grill.🎙️ After the Break – Brisket Tacos with ClaudioWe’re joined by listener Claudio, who walks us through his grilling and smoking background and the inspiration behind his brisket taco recipe. We dig into brisket prep, seasoning, and cook strategy, then take it all the way to taco night with tallow-based tortillas, taco assembly, and final touches that make this cook stand out.We also talk salsa—whether it’s essential or optional—along with side dish ideas to round out the meal. To wrap it up, Claudio shares what’s next on his BBQ wish list, from techniques he wants to try to meats he’s excited to cook and cookers he’s got his eye on.💬 Got a Grill Coach question or episode idea?Email us at [email protected] or leave us a voicemail or text at (503) 850-8468.🌟 Patreon & CommunitySupport the show and join the Grill Coach community on Patreon. Members get access to exclusive content—and yes, that free magnetic meat temperature chart everyone loves.🌐 Learn MoreVisit TheGrillCoach.com for recipes, articles, and all things grilling and BBQ.Support the show

In this special Listener Spotlight episode, Jay and Brian are joined by Lamont for a dive into one of the most important (and often overlooked) BBQ skills: shopping for beef. From timing your meat purchases to knowing how much to buy, where to buy it, and what to look for at the counter, this episode is packed with practical advice to help you cook with confidence. This week’s highlight 🔥 is a Christmas Day brisket and we dive deeper into the cook with Lamont later in the episode - trust us, you won’t want to miss this!BBQ Question ❓ of this week is “How do you keep your food from sticking to the grill?” We break down the fundamentals that make all the difference, no matter what grill you’re cooking on.This week’s 🛠️ Grill Coach Recommends at TheGrillCoach.com — not just great for pastor, but a versatile and essential tool for rotisserie-style cooking.🎙️ After the Break Listener Spotlight: Meet Lamont and hear about his grilling background and experienceWhen to buy meat for your cookHow to determine how much beef to buyWhere to buy quality meatWhat to look for when selecting beef at the store or butcher counter💬 Have a Grill Coach question or episode idea? Email us at [email protected] , or leave us a voicemail or text at (503) 850-8468. 🌟 Join the Grill Coach community - support the show on Patreon and get access to exclusive content — plus grab our free magnetic meat temperature chart.🌐 Visit us online and find recipes, articles, and all our recommended gear at TheGrillCoach.com. Don’t forget to like, share, and subscribe wherever you listen to podcasts!Support the show

Dry braising is a technique that doesn’t get talked about nearly enough in the BBQ world — and in this episode, it’s brand new to The Grill Coach team. Jay and Brian break down what dry braising is, how it differs from traditional braising, and why it can be a powerful method for building flavor and tenderness without drowning your meat. If you love experimenting with new techniques that bridge classic BBQ and live-fire cooking, this one’s for you.We kick things off with 🔥 Highlights from the pit. Brian talks the Weber Rotisserie & Pizza Oven Combo, while Jay reconnects with an old friend — his drum smoker — and talks about what makes it such a versatile cooker.This week’s❓BBQ Question tackles a classic debate: when cooking brisket, do you go fat side up or fat side down? Check out this week's Grill Coach Recommends 🛠️  at TheGrillCoach.com - essential for setting yourself up for success with dry braising and rotisserie cooks.After the break, we dive deep into dry braising, including:What dry braising actually is (and what it isn’t)When and why this technique works bestHow airflow, moisture retention, and fat rendering come into playCookers and setups that are ideal for dry braisingPractical tips to try it on your next BBQ cook💬 Have a question or episode idea? Email us at [email protected], or leave us a voicemail or text at (503) 850-8468 — we’d love to hear from you.🌟 Join the Community: Support the show and get access to exclusive content by joining our Patreon — plus grab free resources like our magnetic meat temperature chart.🌐 Visit Us Online: Head over to TheGrillCoach.com for articles, recipes, gear recommendations, and more. And don’t forget to like, share, and subscribe wherever you listen to podcasts.Support the show

Thinking about attending a BBQ competition but not sure what you’re actually looking at as a spectator? This week, Jay and Brian walk through what to expect when you attend a BBQ competition — how events are structured, what’s happening behind the scenes, and how to get more out of the experience whether you’re just there to eat, learn, or soak it all in.Jay kicks off 🔥 highlights and shares a Masterbuilt learning moment from a recent cook, and Brian breaks down his overnight pork shoulder.This week’s BBQ question❓ comes from our article Smoked Pork Butt 101: Unleash a BBQ Experience to Remember: “When cooking pork butt, do you prefer the fat cap up or down — and why?”Check out this week’s Grill Coach Recommends at TheGrillCoach.com — an essential piece of safety gear for backyard cooks, competitions, and peace of mind around live fire cooking.After the break, we kick off the main segment 🎙️  with a breakdown of BBQ competitions from a spectator’s point of view, including:The major governing bodies that run BBQ competitionsHow BBQ competitions are judged and what judges are scoringKey differences between the Kansas City Barbecue Society, Memphis Barbecue Network, and Steak Cookoff AssociationWhat to watch for when teams are cooking and turning in boxesHow to enjoy a competition!💬 Do you have a Grill Coach question or an episode suggestion? Email us at [email protected], or leave us a voicemail or text at (503) 850-8468.🌟 From all of us at The Grill Coach Team — thank you for continuing to tune in and help grow our community. If you’d like to support the show, join us on Patreon and grab our free magnetic meat temperature chart.🌐 Visit TheGrillCoach.com for recipes, BBQ articles, gear recommendations, and more to help you grill with confidence.Support the show

The holidays are here, and this week Jay and Brian are talking Holiday Feasts — covering both traditional favorites and unconventional proteins that can shake up your holiday table. Whether you’re planning weeks ahead or need a last-minute idea that still delivers big flavor, this episode is packed with inspiration for the entire holiday season.Jay kicks 🔥 Highlights off with a look at the rich tradition of Réveillon Dinners in New Orleans and how these celebratory late-night meals capture the spirit of the holidays. We hear updates from the newly launched (and unofficial) Grill Exchange Program!This week’s ❓ BBQ Question comes from our article Smoked Pork Butt 101: Unleash a BBQ Experience to Remember: “How do you season smoked pork butt with apple juice and apple cider vinegar?” Jay and Brian break down how to layer sweetness, acidity, and seasoning to build flavor without overpowering the smoke.Check out this week’s 🛠️ Grill Coach Recommends at TheGrillCoach.com - an essential tool for holiday cooking. We kick off the main segment with a morning feast featuring a 🥓 Breakfast Fatty, inspired by Ashley Thompson from Episode 26 (don’t forget to check out this bonus breakfast fatty recipe from Dawn). It’s the perfect last-minute holiday idea — easy to prep, flexible, and guaranteed to impress. We roll through holiday protein inspiration including poultry feasts like spatchcock turkey, citrus-glazed duck, Christmas goose, and Cornish hens; pork favorites such as crown roast with sauerkraut and knödels or glazed smoked ham; beef centerpieces like prime rib with au jus and tomahawk steaks with herbed butter; and a lamb feast built around garlic, rosemary, thyme, and a rich red wine sauce. 🍖🌟 Join Our BBQ Community! After 150+ episodes, we want to thank our Patreon supporters—your support keeps this show sizzling! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.💬 Have a question or show idea? Email us at [email protected] or call/text us at (503) 850-8468. 🌐 Visit TheGrillCoach.com for recipes, guides, gear recommendations, and everything you need to make this holiday season your best one yet. Happy Holidays and happy grilling! And if you enjoy the show, don’t forget to like, share, and subscribe wherever you listen to podcasts.Support the show

In this follow-up to our hanging ribs deep dive, we’re back with another packed episode of tips, techniques, lessons learned, and a whole lot of BBQ inspiration. Jay kicks things off with his mouthwatering 25-day aged ribeye, while Brian breaks down his latest project: building the Big Poppa Smokers Barrel Kit. Check out this week’s Grill Coach Recommends at TheGrillCoach.com - a pro level accessory for a DIY Drum Smoker Build.In our main topic, we break down everything you need to master hanging ribs—whether you’re prepping for a weekend cook or aiming to serve a perfect rack at Sunday 1 PM sharp. We cover:The Sunday 1 PM Eating-Time Scenario PlanThe Cook: Step-by-Step BreakdownPotential Dangers & How to Avoid ThemHanging Logistics: What You Need to KnowWhat Type of Fuel You Can UseClean Smoke FundamentalsPrepping the Ribs the Right WayHooking the Ribs SecurelyPositioning & Hanging Ribs Above the CoalsHot Air Mechanics & Heat MovementFatimization (Rendering & Self-Basting Explained)Wood Selection & Managing Wood SmokeFinishing Your Ribs for Maximum FlavorWhether you’re new to hanging ribs or ready to refine your technique, this episode will give you the confidence and clarity to nail it every time.Tune in, take notes, and get ready to hang those ribs like a pro!💬 Got a question or show idea? Email us at [email protected] or call/text us at (503) 850-8468.🌟 Join Our BBQ Community! After 150+ episodes, we want to thank our Patreon supporters—your support keeps this show sizzling! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.🌐 Check out TheGrillCoach.com for recipes, blogs, and more BBQ fun.Support the show

The Grill Coach crew is back! After a short break, Jay and Brian fire up the mics with some welcome life updates and a few mouthwatering highlights. Jay’s been serving up Wedding Oxtails, while Brian talks about the Blue Cheese Bacon Burger at Mott Canyon Tavern.This week’s BBQ Question comes from Pat on our blog: “How many hours do you smoke a pork butt per pound at 225?” — we break it down with tips to help you nail that perfect, pull-apart tenderness every time.Check out this week's Grill Coach Recommends at TheGrillCoach.com - perfect for the pitmaster who loves to tinker and customize their cook!After the break we dive into our main topic: Hanging Ribs. In this first part of our two-episode guide, we cover the Grill Coach Origin Story that led us to hanging ribs, the type of cooker you’ll need, essential accessories, and how to choose the best ribs for the job. We’ll also talk about how many racks you'll need and how long it takes to achieve that smoky, tender perfection.It’s the start of a new chapter — and the start of your next favorite rib technique. Fire up your pits and hang out with us for The Grill Coach Guide to Hanging Ribs – Part 1!💬 Got a question or show idea? Email us at [email protected] or call/text us at (503) 850-8468.🌟 Join Our BBQ Community! After 150+ episodes, we want to thank our Patreon supporters—your support keeps this show sizzling! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.🌐 Check out TheGrillCoach.com for recipes, blogs, and more BBQ fun.Support the show

Pork shoulder steaks are one of the most underrated cuts you can throw on the grill. They’re flavorful, versatile, and easy on the budget — whether you cook them hot and fast, braise them for tenderness, or even give them a kiss of smoke. In this episode, we break down everything you need to know: how to choose the best steaks, what you should expect to pay, and our favorite cooking methods, sides, and sauces to make them shine.🔥 Highlights: Jay’s midday ribeye and grilled romaine adventure, and Brian’s sprouts with bacon on the Blackstone.❓ Listener Question: Pete writes in from our blog post on seasoning a Blackstone griddle: “When seasoning, should I season the inside vertical edges too?”🛠️ Grill Coach Recommends: Check out this week's recommendation at TheGrillCoach.com!🎙️ After the Break: We get into pork shoulder steaks, covering:How to pick out a great cut (marbling, thickness, bone-in vs boneless)Price expectations and tips for finding dealsCooking methods from grilling to braising and pan-searingPro tips for resting, slicing, and serving juicy steaksThe best sides, sauces, and drinks to pair with your mealPlus common myths, listener tips, and a wrap-up to get you ready to experiment on your own grill 💬 Got a question or show idea? Email us at [email protected] or call/text us at (503) 850-8468.🌟 Join Our BBQ Community! After 150+ episodes, we want to thank our Patreon supporters—your support keeps this show sizzling! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.🌐 Check out TheGrillCoach.com for recipes, blogs, and more BBQ fun.Support the show

This week on The Grill Coach Podcast, we’re making grilling during the busy week easy, efficient, and seriously delicious.First up, Jay shares a proud moment teaching someone how to grill the perfect steak. Wes has a thermometer fail turned learning moment. For our Grill Coach Recommends, checkout TheGrillCoach.com!In our main segment, we break down how to make weeknight grilling part of your regular routine: 🔥 The best cookers, fuel, and fire starters for quick setups 🛠️ Must-have accessories for fast, fuss-free cooking 🥩 Tips for keeping it simple with go-to meals—and how to remix them (Pizza Burgers?! Yes. Even salads.)Make weeknights your new favorite time to grill—no stress, just flavor. Tune into the episode below!💬 Have a Grill Coach question or episode suggestion? We’d love to hear from you! 📧 Email us: [email protected] 📞 Call/Text: (503) 850-8468📲 Follow us on Instagram & Facebook @TheGrillCoach🌟 Join Our BBQ Community!After 150+ episodes, we want to thank our Patreon supporters—your support makes this show possible! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.🔥 Upgrade Your Grill Game: Check out the Member’s Mark Pro Series with Thermostatic Control, available now at Sam’s Club!Support the show

This week on The Grill Coach Podcast, we’re talking big flavor and even bigger bones—it’s all about the mighty Tomahawk steak!But first, we kick things off with our weekly highlights: Jay takes us on his Brisket Taco and Tallow Adventure, while Brian gets schooled by his own Party Ribs in a delicious learning moment. Then we tackle a listener-inspired question: Could a 28-inch grill with a lid double as table space, or would I end up disappointed? (Spoiler: we’ve got thoughts.)Don't miss this week's Grill Coach Recommends at TheGrillCoach.com!After the break, we dive into the showstopper: 🥩 What is a Tomahawk steak? 🛒 How do you pick the right one? 🔥 How do you prepare and cook it to perfection?We walk you through the full cook—from the reverse sear and smoke setup to using your thermometer, letting it rest, and of course, the best part—the eat.💬 Have a Grill Coach question or episode suggestion? We’d love to hear from you! 📧 Email us: [email protected]📞 Call/Text: (503) 850-8468📲 Follow us on Instagram & Facebook @TheGrillCoach🌟 Join Our BBQ Community!After 150+ episodes, we want to thank our Patreon supporters—your support makes this show possible! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.🔥 Upgrade Your Grill Game: Check out the Member’s Mark Pro Series with Thermostatic Control, available now at Sam’s Club!Support the show

This week we fire things up with some sizzling highlights: Jay battles the elements during a high-humidity cookout, and Brian takes us to flavor town with a homemade Hawaiian Plate Lunch featuring steak tips and reverse-seared short ribs.Then we’re joined by Alex, Mobile Applications Development Manager at Middleby Outdoor, for Part II of our smart grilling series. Alex breaks down how he’s helping build the future of outdoor cooking—using tiny computers to control fire. We dive into his BBQ background, how he got into the tech side of grilling, and what exactly is and is not considered "AI-powered."Tune in as we explore:What to look for in a smart grillThe evolution of grilling technologyWhat the future holds for connected outdoor cookingWhether you're a backyard beginner or a gadget-loving pitmaster, this episode is packed with flavor and fire.💬 Have a Grill Coach question or episode suggestion? We’d love to hear from you - connect with us at TheGrillCoach.com! 📧 Email us: [email protected] 📞 Call/Text: (503) 850-8468📲 Follow us on Instagram & Facebook @TheGrillCoach🌟 Join Our BBQ Community!After 150+ episodes, we want to thank our Patreon supporters—your support makes this show possible! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.🔥 Upgrade Your Grill Game: Check out the Member’s Mark Pro Series with Thermostatic Control, available now at Sam’s Club!Support the show

This week on The Grill Coach Podcast, we're diving into the fundamentals of seasoning meat for the grill! Whether you're cooking pork, beef, chicken, or seafood, we break down the best dry rub tips and flavor profiles to elevate your BBQ game.👀 Grill Coach Check-InJay shares his experience smoking brisket on the Masterbuilt Gravity Series smoker. Brian grilled up some shrimp skewers and breaks down the simple key: don’t take your eyes off them! Learn how timing and color cues helped him nail the cook in just 90 seconds.❓ Listener Question of the Week From Gordon, an aspiring grill master: “What do you think about adding mustard on top of smashburgers before the flip?” Brian and Jay share their thoughts on this mustard-forward burger hack and how it affects flavor and crust.🔥 Check out this week's Grill Coach Recommendation at TheGrillCoach.com!🎧 After the break, we get into core ingredients for building dry rubs and our go-to seasonings for: • Pork – balancing sweet and heat • Beef – deep, bold, and peppery • Poultry – citrusy, herby blends • Seafood – light, bright, and spice-kissed💬 Have a Grill Coach question or episode suggestion? We’d love to hear from you! 📧 Email us: [email protected] 📞 Call/Text: (503) 850-8468📲 Follow us on Instagram & Facebook @TheGrillCoach🌟 Join Our BBQ Community!After 150+ episodes, we want to thank our Patreon supporters—your support makes this show possible! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.🔥 Upgrade Your Grill Game: Check out the Member’s Mark Pro Series with Thermostatic Control, available now at Sam’s Club!Support the show

This week on The Grill Coach Podcast, Jay and Brian go all-in on one of the most beloved BBQ staples: Smoked Pork Butt! From cooking techniques to next-level recipe ideas, this episode is packed with flavor.Jay kicks things off with his take on Pork Riblets, while Brian shares his experience with an overnight pulled pork cook—low, slow, and totally worth it.We answer not one but two listener questions:1️⃣ Why does the surface of a griddle rust so easily? 2️⃣ Did Brian finally finish building his Grill Shack?🔥 Check out this week's Grill Coach Recommendation at TheGrillCoach.com!After the break, we dive into creative recipes you can make with leftover pulled pork, including Kimchi Pulled Pork Sandwich, Smoked Cubano Sandwich, Pulled Pork Pizza, Pozole Verde and so much more!💡 Be sure to check out our full Smoked Pork Butt blog post for even more cooking inspiration!🌟 Join Our BBQ Community!After 150+ episodes, we want to thank our Patreon supporters—your support makes this show possible! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.💬 Have a BBQ Question? Ask Us! 📧 Email: [email protected] 📞 Call/Text: (503) 850-8468 📲 Follow us on Instagram & Facebook @TheGrillCoach🔥 Upgrade Your Grill Game: Check out the Member’s Mark Pro Series with Thermostatic Control, available now at Sam’s Club!Support the show

On this episode of The Grill Coach Podcast, we’re talking all things smoked pork butt—a BBQ classic that’s perfect for slow smoking and packed with flavor. From prep to rest, we break down each step so you can master this essential cut.Jay shares his experience with B&B Competition Char Logs, a clean-burning, long-lasting fuel that’s perfect for low and slow cooks like pork butt. Brian takes us into steak territory, grilling a delicious picanha, and we answer the question: “What’s the best way to cook a steak?” Our advice? It depends on thickness, cut, and your grill setup—whether you sear first or reverse it, temp control is key.Check out this week's Grill Coach Recommends at TheGrillCoach.com - they’re a pitmaster’s best friend.How to Smoke Pork Butt?We walk step-by-step through smoking pork butt, from choosing your cut to slicing into that bark-covered beauty. Whether it’s your first pork butt or your fiftieth, this episode brings tips and experience that’ll make your next BBQ even better.🌟 Join Our BBQ Community!After 150+ episodes, we want to thank our Patreon supporters—your support makes this show possible! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.💬 Have a BBQ Question? Ask Us! 📧 Email: [email protected] 📞 Call/Text: (503) 850-8468 📲 Follow us on Instagram & Facebook @TheGrillCoach🔥 Upgrade Your Grill Game: Check out the Member’s Mark Pro Series with Thermostatic Control, available now at Sam’s Club!Support the show

This week Jay and Brian are joined by a very special guest - Meathead! Pioneer of AmazingRibs.com, Meathead returns to the podcast to talk his newest book - The Meathead Method! Meathead discusses the inspiration behind the new book, grilled fried chicken, myth busting, essential tools, competition vs backyard bbq, over 100 recipes from his new book, and so much more! 🌟 Join Our BBQ Community!After 150+ episodes, we want to thank our Patreon supporters—your support makes this show possible! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.⌨️ Find us online at TheGrillCoach.com💬 Have a BBQ Question? Ask Us! 📧 Email: [email protected] 📞 Call/Text: (503) 850-8468 📲 Follow us on Instagram & Facebook @TheGrillCoach🔥 Upgrade Your Grill Game: Check out the Member’s Mark Pro Series with Thermostatic Control, available now at Sam’s Club!Support the show

This week Jay and Brian are joined by Michelle O’Guin - a WFC champion who is headed into the Final Table and the chance to win $150,000!First, highlights! Jay and Brian each share a recent brisket cook - with very different approaches!  🔥 Grill Coach Recommendation: Check out this week’s recommendation at TheGrillCoach.com!After the break Brian and Jay are joined by Michelle O’Guin, fresh off a win from WFC 2024 and headed into the Final Tables this month. Michelle shares a bit about her World Food Championship origin story and her journey to the win and $150,000! She breaks down the final table rounds and shares valuable insights into the world of Food Sport. Tune into the episode below! 🌟 Join Our BBQ Community!After 150+ episodes, we want to thank our Patreon supporters—your support makes this show possible! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.💬 Have a BBQ Question? Ask Us! 📧 Email: [email protected] 📞 Call/Text: (503) 850-8468 📲 Follow us on Instagram & Facebook @TheGrillCoach🔥 Upgrade Your Grill Game: Check out the Member’s Mark Pro Series with Thermostatic Control, available now at Sam’s Club!Support the show

This week on The Grill Coach Podcast, Jay and Brian review the highly anticipated Gravity Series 600 Digital Charcoal Grill + Smoker. We break down its best features, cooking performance, and whether it’s worth the investment for BBQ lovers.Brian shares why buying BBQ rubs from local spice shops can elevate your grilling game, and Jay dives into the art and joy of teaching BBQ, passing on skills that make grilling more fun and rewarding.🔥 BBQ Tip of the Week: Wondering how to reheat brisket without drying it out? We share our top methods for keeping it juicy and flavorful.🔥 Grill Coach Recommendation: Check it out at TheGrillCoach.Com🌟 Join Our BBQ Community!After 150+ episodes, we want to thank our Patreon supporters—your support makes this show possible! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.💬 Have a BBQ Question? Ask Us! 📧 Email: [email protected] 📞 Call/Text: (503) 850-8468 📲 Follow us on Instagram & Facebook @TheGrillCoach🔥 Upgrade Your Grill Game: Check out the Member’s Mark Pro Series with Thermostatic Control, available now at Sam’s Club!Support the show

This week Jay and Brian are back in the studio and are talking with Bob Healey, the inventor of the GrillGun! We dive into how this product was developed and what makes this product so unique - and fun! Bob shares the entrepreneurial journey behind inventing the GrillGun and bringing it to market, best practices for optimal performance, and the best way to light charcoal. We discuss this and much more, tune into the episode below and grab your own GrillGun at GrillBlazer.com!After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!Have a grill coach question you would like us to answer on the show? Let us know! Find us online at TheGrillCoach.com!Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!Support the show

This week the Jay and Brian are talking with competitors from the Chef, Rice, and Noodle categories in our final episode from the World Food Championships 2024$Interviews Include: Chef G (Gamal Amadou): Country Club Chef from Bethesda, Maryland shared about the highly competitive chef competitor.Chelsea: CJ from The Barrel Room and V with Naan Stop Donor described beating an Iron Chef and cooking in the “Rahhs” category.Keisha: Shares with us about writing a cooking history book about Caribbean cuisine - Caribe Cookbook - and talks to us about her dish. Chef Antwan Coleman - Private Chef Antwan stops by and shares his rice and noodle cook!Machete and Pat: Threw down on all things El Gordo Niños before competing in Pasta on Day Three. Wait ‘til you see his dish - WOW!Have a grill coach question you would like us to answer on the show? Let us know! Find us online at TheGrillCoach.com!Email us at [email protected] Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!Support the show

This week the Jay and Brian are talking with Junior Competitors, Bacon Champions, Dessert, Seafood and More with live interviews from World Food Championships 2024!Interviews Include: Julia and Maddie - Stopped by and shared what it was like to ROCK the Junior Chef category, taking home first place ~and~ best communication.Logan - Detailed the Junior competition representing Anderson High. Scott - Round One Bacon Champion Scott stops by and shares his game day winning experience!Jared & Melissa - Bacon competitors Jared and Melissa are from the Telluridechef.com and Experienceachef.com Team and are talking about their elevated game gay Peanut Butter, Bacon, Banana, and Jelly Sandwich! Marc and Princess - Chef Couple from Melbourne Australia! They both competed in BBQ last year Marc and Princess Anne came by for a “natter” about competing in dessert and seafood. Have a grill coach question you would like us to answer on the show? Let us know! Find us online at TheGrillCoach.comEmail us at [email protected] Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!Support the show

This week Jay and Brian are interviewing BBQ Competitors at The World Food Championships in Indianapolis talking about our favorite subject - BBQ recipes, tips, and tricks! Interviews Include: Eric from Eduardo BBQ: Eric is part of  a competition BBQ team from Arizona and chats Wagyu Brisket, Iberico Pork Spare Ribs. and Monster Beef Ribs. Dan with Team Croix Valley BBQ: Fresh off a wild card turn in, team leader Dan talks Beef Tenderloin with Croix Valley Greenbeans.  Barnaby from Blazin’ Barrels BBQ: Barnaby talks about his experience with Blazin’ Barrels BBQ team and the BBQ community that is alive and well at the WFC. Have a grill coach question you would like us to answer on the show? Let us know! Find us online at TheGrillCoach.com!Email us at [email protected] Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!Support the show

We’re back with another installment of Jay and Brian at The World Food Championships in Indianapolis. We dive in with competitors from the Sandwich and Dessert categories! Interviews Include: Damon Holter - Is a sandwich competitor and WFC legend.  He describes being a multi-time champion and his expectations for this year. Shares some tricks to recipes for an award winning $10,000 sandwich. Owner of Croix Valley Foods - find them on instagram @croixvalley  Jennifer Norem  - Is the first-round sandwich competition 2nd place winner with a cobbler club sandwich. Kathy Harmon and Rowan - Team K-Hart Mom and family team share their experiences at WFC and their Grilled Gourmet Sandwich made with grilled quail, elk loin, and kangaroo.   Rick Duffy - Chef Rick D from Crow’s Foot BBQ and Taste of Canada winner. He shares his Double Duck Rueben with Smoked Duck Breast Sandwich made with King Cole Ducks. David Eaheart - American Pie Champion and dessert category competitor with The Chestnut Pig, and Prairie Fresh Pork salesman. He shares his unique dessert entry! Have a grill coach question you would like us to answer on the show? Let us know! Find us online at TheGrillCoach.comEmail us at [email protected] Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!Support the show

This week Jay and Brian back with on location interviews at The World Food Championships in Indianapolis! This week's interviews include: Jeanette from Indiana Pork Farmers Association who represents over 2800 pork farmers and shares how important pig farming is to the state of Indiana. She also taught us about Indiana Pork Tenderloin Sandwiches. Debbie Donato  - Master food and bbq judge for many years and shares her insights on what its like to judge so many fantastic events and her experience growing with the WFC.Janette  - Head Cheferee for the 2024 WFC. She shares why Cheferees’ are important and their role in foodsports, how she got started with the WFC, and the future of the industry. Joel  - A spectator and listener to The Grill Coach podcast as well as a home bbq enthusiast who shares his experiences at this amazing event. Keith Goldsmith - We were so honored to meet a long time listener Keith as he has been listening since episode 1! We talked to him about his Grill Coach journey and he even shares his Pastrami Cook procedure with us. Have a grill coach question you would like us to answer on the show? Let us know! Visit us online at TheGrillCoach.comEmail us at [email protected] Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!Support the show

This week Jay and Brian are on location at The World Food Championships in Indianapolis! Join us as we kick of a series of interviews with participants, judges, creators and beyond! Interviews include: JB is a food culture writer for  @edibleindy and the Indianapolis food scene.Ian is the marketing director from Hard Truth Whiskey and gives very detailed information about a great whiskey. John McManus, a reality star from the 90-Day Fiancé franchise who is now partnered with MSH Nation that sells a variety of rubs and sauces. Al Frugoni  is a headline guest at the WFC with an amazing live fire demonstration where he is hanging 7 bone rib roast and whole hogs. Vegetables are only for decoration. Jack and David  are accomplished professional chefs and they schooled us on all the great things American Culinary Federation does for chefs - and home cooks, alike. Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!Support the show

This week Jay and Brian are headed to the World Food Championships! In this episode they are joined by Mike McCloud, President of the World Food Championships. What are the World Food Championships? What is food sport? We'll cover the good and the bad of food competitions, how judging works, and so much more! Tune in below! Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!Support the show

This week Jay and Brian are back with a listener favorite, BBQ Horror Stories! In this very special episode we hear some of our listeners BBQ disasters & horror stories. The team breaks down the learning moments from each, and even share some of their own! After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!You can email [email protected], message us on Instagram @TheGrillCoach - or for the best chance, we'd love to hear from you! Leave us a voicemail at (503) 850-8468! Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!Support the show

This week Jay and Brian are reviewing the Konnected Joe! We kick it off the highlights of course. Jay cooks a special birthday brisket, breaks down the cook and shares some pro-tips!   Do you have a grill coach question? Call or Text us at (503) 850-8468! Check out this week’s Grill Coach Recommendation at TheGrillCoach.com!After the break we dive into the Konnected Joe! What is a Konnected Joe? What fuel should you use with a Konnected Joe? How do you light the Konnected joe? How do you mantain temp in a Konnected Joe? How does WiFi Connected Technology work on the Konnected Joe? What can you cook on the Konnected Joe? We answer this and so much more! After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!As Halloween approaches, so does a listener favorite - BBQ Horror Stories! We're back this year and are looking for your best bbq horror stories of the year. Submit your stories for a chance to win a newly designed Grill Coach T-Shirt and swag! Give us a call at (503) 850-8468!You can email [email protected], message us on Instagram @TheGrillCoach - or for the best chance, we'd love to hear from you! Leave us a voicemail at (503) 850-8468! Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!Support the show

This week Jay and Brian are joined by @Dawnchiefs! The gang is talking cooking on the griddle! Tune into the episode below! We kick it off the highlights of course. Dawn share her recent Grill House build. Brian talks smoked salsa on the Konnected Joe. Jay makes a reverse seared steak on a Recteq Bullseye. Do you have a grill coach question? Call or Text us at (503) 850-8468! Check out this week’s Grill Coach Recommendation at TheGrillCoach.com!After the break we dive into griddle cooking! What’s the difference between grilling and griddling? Does a griddle provide any unique flavor? Can you get smoke flavor on a griddle? From accessories to cleaning, and even biscuits and gravy on the griddle we cover it all. Tune into the episode below! After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!As Halloween approaches, so does a listener favorite - BBQ Horror Stories! We're back this year and are looking for your best bbq horror stories of the year. Submit your stories for a chance to win a newly designed Grill Coach T-Shirt and swag!You can email [email protected], message us on Instagram @TheGrillCoach - or for the best chance, we'd love to hear from you! Leave us a voicemail at (503) 850-8468! Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!Support the show

This week Jay and Brian are back with another cast iron episode and talking seasoning and maintaining essentials. Tune into the episode below!We kick it off the highlights of course. Brian shares chicken leg quarters with new rubs from Grillin With Dad. Jay shares bacon wrapped chicken legs from Academy of Q.This week’s BBQ Question is, “How do you prepare ribs on a gas cooker?” Can it be done? Let us know what you think in the comments below! Do you have a grill coach question? Call or Text us at (503) 850-8468! Check out this week’s Grill Coach Recommendation at TheGrillCoach.com!After the break we dive into seasoning and maintaining cast iron. Brian shares some valuable resources for this from Teach A Man To Fish on YouTube and Cast Iron Chris on Instagram. Jay and Brian go over quick cleans, to use soap or not, and maintenance 101, and more! Tune into the episode below!  After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!Support the show

As Halloween approaches, so does a listener favorite - BBQ Horror Stories! We're back this year and are looking for your best bbq horror stories of the year. Submit your stories for a chance to win a newly designed Grill Coach T-Shirt and swag! You can email [email protected], message us on Instagram @TheGrillCoach - or for the best chance, we'd love to hear from you! Leave us a voicemail at (503) 850-8468! Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!Support the show

Jay and Brian are back this week and talking Drum Smokers! What are drum smokers? Where did they come from and what are they good for? We’ll discuss this and much more, tune in below! We kick off the episode with highlights of course. Brian shares his version of Sticky Ribs a la Jay - a la Frankie! Jay shares a recent chicken cooking demonstration he did at Ace Hardware. We get some bonus listener feedback and some tips on cooking beer-can chicken on a weber kettle! Do you have a grill coach question? Call or Text us at (503) 850-8468! Check out this week’s Grill Coach Recommendation at TheGrillCoach.com!After the break we dive into vertical drum smokers. What are vertical drum smokers and where did they come from? How can you make your own DIY drum smoker? Are drum smokers good for anything else aside from hanging ribs? How do you clean ash from a drum smoker? We answer this and so much more. Tune into the episode below! After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!Support the show

This week Jay and Brian are talking smart grilling technology and are joined by a very special guest from Middleby Outdoor, Josh Silva! Middleby Outdoor whose brands include Kamado Joe, Masterbuilt and Char-Griller! You won’t want to miss this episdoe, tune in below! Of course, we kick it off with highlights! Brian shares a special rib cook on while on vacation in Lake Tahoe. Jay visits a favorite Michigan butcher and makes his own “Pastrami”!Our BBQ Question of the week is, “When using a smoke box to add smoke to my gas grill cooking, should I soak the chips? There seems to be some confusion online.” What do you say? Do you have a grill coach question? Call or Text us at (503) 850-8468! Check out this week’s Grill Coach Recommendation at TheGrillCoach.com!After the break we dive into our interview with Josh Silva of Middleby Outdoors. As tradition dictates, Josh shares his cooking background, favorite bbq memories and how that influences him today. We then dive into smart grilling technology on the Kamado Joe, Masterbuilt, and Char-Griller cookers! What is smart grill technology from Middleby? What makes this technology different? What is the future of smart grilling technology? We answer these and so much more! Tune into the episode below! After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!Support the show

This week Jay and Brian by a special guest Brian (yes, two Brians!) and asking, is it a Gadget or Gimmick? Tune into the episode below! First, we kick it off with highlights. Brian shares a recent grilled Sriracha salmon salad success story. Jay talks a new Thai restaurant find in Atlanta - Talat Market! Do you have a grill coach question? Call or Text us at (503) 850-8468! This week’s Grill Coach Recommendation at TheGrillCoach.com!After the break Brian joins and we’re breaking down grilling accessories and asking, is it a Gadget or Gimmick? We kick it off with the inspiration for the episode - a hot dog roller for the grill! We turn to the Gadget or Gimmick scale to be objective as possible as we talk the Bear Claw Shredding Tool, Themed Grilling Accessories, Simple Green, and even Ai Smokers! After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!Support the show

This week Jay and Brian are talking the colorful world of Weber Kettles. Inspired by a very special White Weber Kettle, the guys discuss various kettles, colors, accessories and more! Tune into the episode below!First, we kick it off with highlights. Brian talks reversed seared burgers and smoked corn. Jay shares very special New Orleans Food Tour! Special shoutout to Joel and his protip on how to check the level of a propane tank. Do you have a grill coach question? Call or Text us at (503) 850-8468! Check out this week’s Grill Coach Recommendation and all the links mentioned in the episode at TheGrillCoach.com!After the break Jay and Brian talk about the White Master-Touch Charcoal Grill, the various colors and options they come in, the Weber Gourmet BBQ System, the WeberKettleClub.com, and so much more! After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!Support the show

This week we are sharing a podcast episode from NPR's 1A - Ask A Grillmaster. In this very special episode Jay joins the 1A podcast to talk grilling meats and answering listener questions. Jay is joined by Eudell Watts & Bricia Lopez in this jam packed episode, you won't want to miss it! From NPR: Since the dawn of mankind, humans have been have been taking food to fire.After thousands of years — and probably tons of really awful woolly mammoth meat — we've learned to make grilling taste good.With summer here and summer holidays just around the corner, it's almost impossible to head outside and not catch a whiff of a grill somewhere.But the world of grilling has gone through a lot of innovation since our ancestors first held ingredients to the sacred fire.We're here to help you make sense of it all. For our latest installment of our "Ask A..." series, we're asking grillmasters all about their craft and answering your questions.Find more of our programs online. Listen to 1A sponsor-free by signing up for 1A+ at plus.npr.org/the1a.----After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!Support the show

This week Jay and Brian are back and talking Cast Iron cooking with Lady of Q, Sylvie Curry! Sylvie is an award winning BBQ Pitmaster, Netflix’s Barbecue Showdown Participant, and a California BBQ Hall of Fame inductee. She joins the podcast to share some pro-tips for cooking with cast iron on the grill!First, we kick it off with highlights. Brian uses beer-can chicken drippings as a fire starter. Jay makes the best salmon he has every made. Do you have a grill coach question? Call or Text us at (503) 850-8468! Check out this week’s Grill Coach Recommendation at TheGrillCoach.com!After the break we talk cast iron cooking with Sylvie Curry . We discuss her bbq competition background, the California BBQ Association, and her time on  Barbecue Showdown. Sylvie shares insights into BBQ comps, including prep, timing, and much more! The Lady of Q shares expert insights into cooking with cast iron on the grill - from seasoning and maintenance to recipes and beyond! Find Sylvie Curry on instagram @sylvie1950 and tune into the episode below!After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!Support the show

This week Frankie, Brian, and Jay are back and with our Guide to Summer Grilling Gifts and Needs! We discuss some of the items needed for a Summer full of grilling and bbq - from essentials to wish lists these are perfect gifts for the griller in your life! Tune into the episode, or check out or recommendations below!First, highlights! Jay shares his new favorite find, smoked and braised chicken wings. Frankie makes hot and fast lemon pepper wings. Brian gets a mini smoke n’ sear for the kettle. This week’s BBQ Question is, After listening to your informative show with Stephen Raichlen, I have two questions: How does the beer create steam if the chicken is done at 165 degrees, which is below the boiling point of water, and if the can is inside the chicken, doesn't the full carcass block steam penetration? Do you have a grill coach question? Call or Text us at (503) 850-8468! After the break we dive into our bbq gift guide - essentials for a summer of successful cooks! Check out TheGrillCoach.com for all our recommendations! After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!Support the show

This week Jay and Brian are back and talking smoked banana pudding with KCBS champion cook Casey Nix! What exactly is smoked banana pudding? Tune in and find out! First, we kick it off with highlights! Brian cooks up a t-bone steak and shouts out Episode 58. Jay talks office ribs. This week’s BBQ Question is, “What is a kanka grill?” Do you have a grill coach question? Call or Text us at (503) 850-8468! Check out this week's Grill Coach Recommendation at TheGrillCoach.com! After the break we chat with Casey Nix of “'Four Guys Porkin’”. We learn more about Casey’s cooking background and the competition team. (Don’t miss the Sara Lee Office Bake-Off Competition story!) Casey breaks down what exactly is smoked banana pudding and shares some pro tips! Tune into the episode below!After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!Support the show